2013 Cook-Off Cookbook

ROAST COMPETITION Beef Brisket 4 lb. CAB® brisket Marinade: 1 ⁄4 cup apple cider vinegar 1 Rub: ⁄4 cup olive oil 1 1 ⁄2 cup brown sugar ⁄4 cup lemon juice 3 Tbs. Lawry’s® seasoned salt 1 Tbs. meat tenderizer 2 Tbs. smoked paprika 2 Tbs. Lawry’s seasoned salt 1 1 Tbs. celery salt ⁄8 cup honey 1 1 Tbs. onion powder ⁄3 cup liquid smoke 1 Tbs. garlic salt 1 Tbs. chili powder PHOTOS BY LAURIN SPRABERRY, AMERICAN ANGUS ASS’N 1 ⁄2 Tbs. dry mustard Missouri juniors won first place in the reci- 1 @ ⁄2 Tbs. ginger pe and showmanship categories and claimed first place overall in the junior roast division. Pictured are (from left) Andrea Larson, Stel- Marinate brisket in all marinade items but the honey overnight or longer in la; Callie Keaton, Anderson; Genesis Bran- refrigerator. If needed, cut brisket to fit in slow cooker. Before placing in slow cooker, coat non, Ellsinore; Emily Sinning and Holly Sin- meat with honey and cover with rub. 3 ning, both of Norwood; and Joshua Brannon, Place brisket and marinade in slow cooker; add water to fill ⁄4 of the way to top of Ellsinore. They prepared “Beef Brisket.” brisket and cook for 8-10 hours on low. Take out of slow cooker and let rest 30 minutes to an hour. Slice the meat and serve. Sweet Summertime BBQ Brisket 5 lb. CAB® beef brisket 2 cups soy sauce 1 Tbs. Worcestershire sauce 1 Marinade: ⁄2 cup brown sugar 1 quart orange juice concentrate 1 Tbs. chopped garlic 4 cups sweet pineapple sauce 2 cups puréed fresh peaches Combine the ingredients to create a marinade. Fully cover a 5-pound brisket using half of the marinade. Reserve the other half for basting. Marinate brisket 12-72 hours in the refrigerator. Salt @The Alabama and Florida team won third place Freshly ground pepper overall in the intermediate roast division. Pic- 3 medium onions, chopped tured are (from left) Maggie Killen, Lexington, Ala.; Reid McGuire and Clayton McGuire, both of Waverly, Ala.; Cheyenne Ritter, Lexington, Remove brisket from marinade and place in a Dutch oven. Salt and pepper generously. Ala.; Baleigh Moseley, Montgomery, Ala.; and Cover meat with onion, adding 2 cups of the reserved marinade. Bake in a covered Dutch Caroline Nichols, Graceville, Fla. They prepared oven at 300° F for 6 hours, basting as needed with the remaining marinade. “Sweet Summertime BBQ Brisket.” 1 Sauce: ⁄4 cup olive oil 3 Tbs. brown sugar 2 Tbs. balsamic vinegar 16-oz. bottle Heinz® ketchup 2 Tbs. lime juice 4 Tbs. Worcestershire sauce salt and pepper 1 Tbs. dry mustard Combine the sauce ingredients, simmering uncovered for about 15 minutes. Remove and slice the brisket thinly. Return brisket to the Dutch oven, pouring the sauce over all. Raise the oven temperature to 350° and reheat, covered, for 30 minutes. 158 n ANGUSJournal n September 2013 Rags to Riches CAB® Top Sirloin Roast 4 lb. CAB® top sirloin cap roast red pepper flakes, to taste 2 tsp. Worcestershire sauce onion flakes, to taste Grill Mates® Montreal Steak seasoning, water to taste Place roast into slow cooker with enough water to cover the bottom of the roast. After roast is in slow cooker, pour 2 teaspoons Worcestershire sauce over the top of the roast. Sprinkle steak seasoning, red pepper and onion flakes on top to taste. Cook on low 6-8 hours until tender. Serve with your favorite vegetables for a simple, yet elegant entrée. @Iowa juniors competing in the intermediate roast division are (front row) Lexi Knapp, Bloomfield; (back row, from left) Morgan Knapp, ® Bloomfield; Tyler Steele, Anita; Baxter Knapp, CAB Fiesta Lime Brisket with Creamy Avocado Sauce Bloomfield; and Katie Friederichs, Walcott. 1 3 ⁄2 to 4-lb. CAB® beef brisket, trimmed 2 small fresh limes, cut into wedges (reserve They prepared “Rags to Riches CAB Top Sirloin 2 Tbs. chili powder 1 tsp. of lime juice for sauce) Roast.” 1 Tbs. garlic powder 1 Tbs. onion powder Creamy Avocado Sauce: 1 1 Tbs. sugar ⁄2 cup ranch dressing 1 2 tsp. ground black pepper ⁄2 cup sour cream 3 ⁄4 tsp. salt 1 ripe, medium-sized avocado, cut into 2 tsp. dry mustard small chunks 1 tsp. oregano 1 tsp. fresh lime juice 1 tsp. cumin 1-3 Tbs. milk (or water), as needed, to thin 1 1 ⁄2 cups chicken bouillon sauce Preheat oven to 350° F. Make a dry rub by combining chili, garlic and onion powders; sugar; black pepper; salt; dry mustard; oregano; and cumin. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add chicken bouillon and enough water to yield about ½ inch of liquid in the roasting @Kansas juniors won second place overall in pan. Squeeze juice from lime wedges over the brisket (reserving 1 teaspoon lime juice for the intermediate roast division. Pictured are (from left) Baylee Wulfkuhle, Berryton; Johanna sauce); discard wedges. Lower oven temperature to 300°, cover pan tightly and continue Lundgren, Ottawa; and Madison Wulfkuhle cooking for 3 hours, or until fork-tender. and Kelsey Wulfkuhle, both of Berryton. They While brisket cooks, prepare Creamy Avocado Sauce by combining ranch dressing, prepared “CAB® Fiesta Lime Brisket with Creamy sour cream, avocado pieces, lime juice and 1 tablespoon milk in blender. Mix until Avocado Sauce.” avocado is completely blended in, adding 1-2 tablespoons milk, as needed, to facilitate mixing and create a creamy consistency. Keep refrigerated until about 15-20 minutes prior to serving. When brisket is nearly done, heat sauce in microwave for about a minute; stir. Heat again — just long enough for the sauce to be hot. Stir. Remove brisket from pan. Trim the fat, and slice brisket diagonally across the grain into thin slices. Top with Creamy Avocado Sauce. Cranberry Brisket 1 2 ⁄2 lb. CAB® brisket 1 (8-oz.) can tomato sauce 1 1 ⁄2 tsp. salt ⁄2 cup chopped onion 1 ⁄4 tsp. pepper 1 Tbs. mustard 1 (16-oz.) can whole-berry cranberry sauce @Nebraska juniors competing in the intermediate roast division are (from left) Lane Egger and Caylie Egger, both of Columbus; Sydni Liene- Rub brisket with salt and pepper. Place in a 5-quart slow cooker. Combine the mann and Taylon Lienemann, both of Princeton; remaining ingredients and pour over brisket. Cook on low for 8-10 hours until tender. Michaela Clowser, Milford; and Torie Egger, Columbus. They prepared “Cranberry Brisket.” CONTINUED ON PAGE 160 September 2013 n ANGUSJournal n 159 ROAST COMPETITION Marinated Beef Brisket 4 lb. CAB® brisket 1 tsp. garlic, crushed 1 ⁄3 cup Worcestershire sauce 1 cup celery, chopped 2 oz. liquid smoke 1 bottle chili sauce 1 pkg. Lipton® Onion Soup Mix In shallow pan, pour Worcestershire sauce, liquid smoke and soup mix over meat and add rest of ingredients. Cover with heavy-duty tin foil and bake for 6 hours at 225° F. Slice and serve with barbecue sauce. Serves 6 @The South Dakota team claimed first place in the recipe and showmanship categories and won first place overall in the intermediate roast Outlaw Po-Boy division. Pictured are (from left) Alex Rogen, 3-4 lb. CAB® brisket 3 Tbs. butter Brandon; Chase Mogck and Christina Mogck, 1 Tbs. Cajun seasoning 1 Tbs. flour both of Olivet; and Brittany Bush and Tyler 1 Tbs. cracked black pepper 2 cups beef stock Bush, both of Britton. They prepared “Marinated 2 Tbs. Louisiana Hot Sauce 2 loaves po-boy bread Beef Brisket.” 1 sweet onion, sliced Preheat oven to 300° F. Sprinkle Cajun seasoning and black pepper over entire roast. In large Dutch oven (black iron pot), heat butter. Sear roast on medium-high heat on all sides. Remove pot from heat and add beef stock. Spread Louisiana Hot Sauce and sliced onion on top of brisket. Cover and place in heated oven and cook for 3 hours. Remove from oven and let stand for 30 minutes. Meanwhile, cut po-boy bread into two to three sections and slice in halves for sandwiches. Tear brisket apart and place desired amount between bread. Top with gravy from Dutch oven or serve as a dipping sauce. Garnish with desired toppings. Serves 4-6 @The Louisiana team won first place in showmanship and second place overall in the senior Pot Roast and Old Yorkshire Pudding roast division. Pictured are (from left) Katelyn 1 CAB® chuck roast garlic salt and pepper, to taste Corsentino, Denham Springs; Jacob Chicola, 1 envelope Lipton® Beefy-Onion Soup Mix assorted roasting vegetables (onions, Deville; and Nancy Bickham, Saint Francisville. ® They prepared “Outlaw Po-Boy.” 1 can Campbell’s Cream of Mushroom Soup potatoes, carrots, turnips/rutabaga, 1 ⁄2 cup water parsnip) 1 split red cooking wine olive oil Salt and pepper both sides of roast and then sear both sides in Dutch oven on high heat. Remove from heat; add ½ cup of water, cover meat with soup mix and add cooking wine. Cover and cook in 350° F oven for 2 hours. Pull meat out and debone (if necessary). Add vegetables, return meat to pan and put back in oven for another hour or until vegetables are done (knife should insert easily into vegetables). Remove meat and vegetables; add can of cream-of-mushroom soup to meat juices in pan. Blend in soup. Serve gravy either over meat and vegetables or serve off to side. Yorkshire pudding: 1 2 eggs 1 ⁄2 cups flour @Michigan juniors won third place in the se- 1 cup milk 3 Tbs. oil nior roast division.

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